Rhubarb Muffins - มัฟฟินรูบาร์บ
Rhubarb Muffins
Rhubarb Muffins - มัฟฟินรูบาร์บ
Ingredients - วัตถุดิบ
60g butter, softened, or veg. oil - 60 กรัม เนยนิ่ม หรือ น้ำมันพืช
1 teaspoon vanilla extract - 1 ชช กลิ่นวนิลลา
1 teaspoon lemon zest - 1 ชช ผิวมะนาวขูด(ถ้ามี)
2 eggs - 2 ฟอง ไข่ไก่
300g Greek yogurt - 300 กรัม โยเกริตรสธรรมชาติ
150g plain flour - 150 กรัม แป้งเอนกประสงค์
150g self-raising flour - 150 กรัม แป้งเซลไรซิ่ง
1 teaspoon cinnamon - 1 ขช ผงอบเชย
300g brown sugar - 300 กรัม น้ำตาลทรายแดง
350g fresh rhubarb, cut to around 2 cm -
350 กรัม รูบาร์บสด, ตัดชิ้นประมาณ 2 ซม
Sprinkle: ส่วนผสมเอาไว้โรยหน้าก่อนอบ (ผสมให้เข้ากันก่อนโรยหน้า)
55g brown sugar - 55 กรัม น้ำตาลทรายแดง/น้ำตาลทราย
1 teaspoon cinnamon - 1 ชช ผงอบเชย
Method - วิธีทำ
Preheat oven to 180°C (350°F). Prepare a muffin tray with paper patty pans. - วอร์มเตาอบที่ 180C เตรียมพิมพ์กระดาษ ใส่ในถาดมัฟฟิน 12 หลุม พักไว้
Beat butter, vanilla, yogurt, eggs and zest until well combined. - ตีผสมเนย วนิลลา โยเกริต และผิวมะนาว ให้เข้ากัน add brown sugar - ใส่น้ำตาลทรายแดง
Fold in sifted dry ingredients until they are just combined, then fold in rhubarb pieces. - ใส่ส่วนผสมเปียกลงในชามส่วนผสมแห้ง ตะล่อมให้เข้ากัน หลังจากนั้นใส่รูบาร์บ ลงไปผสมให้พอเข้ากัน
Spoon the mixture into the muffin try and sprinkle evenly with the combined sugar and cinnamon. - ตักส่วนผสมลงในพิมพ์จนครบทุกหลุม โรยด้วยส่วนผสมน้ำตาลกับผงอบเชยที่ผสมจนเข้ากันแล้ว
Cook for about 20-25 minutes, or until cooked when tested with a skewer. - อบประมาณ 20-25 นาที หรือจนกว่าเค้กจะสุก หรือใช้ไม้จิ้มฟัน จิ้มลงไปและดึงออกมา จะต้องไม่มีส่วนผสมเค้กติดขึ้นมาเป็นอันสุก
Cover the top with foil if the sugar starts to become too brown. - ใช้กระดาษฟรอยด์คลุมด้านหน้าขนม ถ้าหน้าขนมเริ่มเปลี่ยนเป็นสีเหลืองทอง
Remove the muffins from the tray and cool on a wire rack. หยิบมัฟฟินออกจากถาด และวางบนตะแกรง ปล่อยให้เย็น แล้วเก็บใส่กล่องสูญญากาศ
Done! - เรียบร้อย
Enjoy! - ขอให้มีความสุขกับการเข้าครัวนะคะ
Recipe for Strawberry Rhubarb Muffins #homemade #baking #recipe #muffins
Strawberry ???? Rhubarb Bakery Style Muffins
Yield: 10 extra large muffins
Ingredients:
1 Cup all-purpose flour
1 Cup oat flour (can be substituted with all-purpose flour) @OneDegreeOrganic
1/4 Cup brown sugar
1/4 Cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 Cup yogurt
1/4 Cup olive oil
1/4 Cup milk
1 tsp vanilla extract
3/4 Cup finely chopped fresh rhubarb
1/4 Cup finely chopped fresh strawberries
Crumble:
2/3 Cup rolled oats
1/4 Cup brown sugar
1/4 Cup crushed walnuts
1/2 tsp cinnamon
2 Tbsp butter
Instructions:
1. In a large bowl, combine the all-purpose flour, oat flour, brown sugar, white sugar, salt, baking powder, and baking soda.
2. Create a well in the middle of the dry ingredients and add the eggs, yogurt, milk, olive oil, and vanilla extract. Mix all the ingredients together.
3. Gently fold in the finely chopped rhubarb and strawberries into the muffin batter.
4. Use six inch round parchment circles to make a muffin cup. (See video for details). Scoop the batter into the muffin cup, filling them about 3/4 full. Sprinkle the crumble mixture on top. Add on a bit more rhubarb for garnish and a sliced strawberry on the top!
5. Preheat the oven to 425°F (220°C) and bake the muffins for 7 minutes. Then, lower the temperature to 350°F (180°C) and continue baking for an additional 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Allow the muffins to cool, and then they're ready to be enjoyed!
rhubarb philly delight muffins 001
Recipe Strawberry-Rhubarb Cupcakes
Recipe - Strawberry-Rhubarb Cupcakes
INGREDIENTS:
●1 cup sliced fresh strawberries
●1 cup chopped fresh or frozen rhubarb
●1/3 cup granulated sugar
●1 tablespoon Gold Medal all-purpose flour
●1 tablespoon butter or margarine
●1 1/2 cups Gold Medal all-purpose flour
●1 1/2 teaspoons baking powder
●1/4 teaspoon salt
●1/3 cup milk
●2 teaspoons vanilla
●1/2 cup butter or margarine, softened
●1/2 cup granulated sugar
●1 egg
●2 oz cream cheese, softened
●1 tablespoon butter or margarine, softened
●2 cups powdered sugar
●1 to 2 teaspoons milk
BEST Strawberry & Rhubarb Crumble Recipe!
Crumble has to be one of the easiest desserts to prepare and it is extremely easy to adapt, using whatever fruit is in season. You can also vary the ingredients for the crumble mix itself; I sometimes use wholemeal flour and nuts, but I'm a complete stickler for using jumbo oats as they really give the dessert a crunchy, nutty texture.
This crunchy rhubarb and strawberry crumble makes the best of fantastic, in-season Irish produce and is pure simplicity with phenomenal results. Serves four.
For the crumble:
150g plain flour
150g jumbo oat flakes
175g brown sugar
200g butter
For the filling:
600g strawberries
5 medium stalks rhubarb
1 tbsp strong white flour
60g brown sugar
Juice of ½ lemon
A drizzle of cream to serve
1- Pre-heat the oven to 190°C/Gas Mark 5. In a mixing bowl, add the flour, oat flakes, brown sugar and butter. Rub all the ingredients together with your fingertips until you are left with chunky breadcrumbs.
2- In a large baking tin, toss the strawberries and rhubarb with the flour, sugar and lemon juice until combined.
3- Put the crumble mix on top of the rhubarb and strawberries and arrange until everything is evenly covered. Pop in the oven to bake for 35-40 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath.
4-Serve in generous portions with a drizzle of fresh cream.
Get a copy of my latest cook book, Everyday Cook:
US AMAZON:
UK AMAZON:
Check out my meal planning website:
Use the code DONAL20 for 20% off at the checkout.
Subscribe to my channel:
Follow me on Twitter:
Like my Facebook page:
Follow me on Instagram:
Follow me on Pinterest:
Shop for my Kitchen Equipment Essentials:
Check out my cookbooks:
Strawberry Rhubarb Muffin | Edye's WW Kitchen | 2 Smart Points Each
Recipe Follows My Favorite Things
My Amazon Affiliate links - **Amazon in no way endorses my channel. I get paid a commission for anything purchased through my links**
Built Bar: builtbar.com 10% Off Discount Code edyeswwkitchen
DuraHome Food Storage Containers with lids.
MPOW EM1 Bluetooth Ear Piece
Silicone Texas Muffin Silicone Cupcake Maker
GoWise Air Fryer
Food Meat Grinder
Splatter Screen for Frying Pan
Portion Control Serving Spoons
Misc Home 32oz. two compartment meal prep containers
Rada Kitchen Knives
Rada Knife Sharpener
Ikea Cutting Board
72” Wide 15 Drawer Stainless Steel Anti-Fingerprint Tool Chest with Work Station
Cuisinart Enameled Cast Iron Fry Pan
Lodge 11 inch Red Enameled Cast Iron Skillet
Enameled Cast Iron Dutch Oven
Method Natural Household Cleaner
Instant Pot 6qt DUO
Cuisinart Elemental 13 Cup Food Processor
Microplane Zester and Grater
Strawberry Rhubarb Brown Sugar Muffins 2SP each
Original recipe from Drizzle me Skinny. Adapted by Edye's WW Kitchen.
Ingredients
2 egg
3-1/2 Tbsp Truvia Natural sweetener with brown sugar blend DIVIDED
1/3C unsweetened applesauce
1/3 C fat-free half-and-half
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1-3/8C all-purpose flour
½ C strawberries, Diced
½ C rhubarb, Diced
1-1/2 tsp margarine
Instructions
1. Preheat oven to 350F. Spray a 12 hole regular muffin pan with non stick cooking spray. (Do not use liners)
2. In a bowl, whisk together the eggs and 2T of brown sugar. Stir in your applesauce, half and half and vanilla.
3. Mix in 1 1/3 cup flour, baking powder and baking soda.
4. Placed diced strawberries and rhubarb in a small bowl. Mix with 1T Flour, this will help with them not sinking to the bottom of the muffins. Fold into your batter and divide over your 12 muffin cups.
5. In a small bowl combine 1.5T brown sugar, 1T flour, add your cold margarine and blend with a fork. It will be crumbly. Sprinkle over your 12 muffins.
6. Bake in oven for 25 minutes. Muffins are best stored in the refrigerator.